Mississippi Pot Roast
1. Overview
This is one of those slow cooker dinners that makes the whole house smell good. The beef cooks until it is tender enough to pull apart with a fork. Pepperoncini give the rich gravy a little tang without making it too spicy. I like serving it over mashed potatoes so every bit of that gravy has somewhere to go.
Why You'll Love It
- ✓ Fork-Tender Beef: The chuck roast cooks low and slow until it pulls apart easily with a fork.
- ✓ Tangy Gravy: Pepperoncini add a mild tang that balances the rich beef and gravy.
- ✓ Easy Slow Cooker Dinner: Most of the cooking happens in the slow cooker. Once everything is added you can leave it alone until dinner.
2. Ingredients
- 1.8 kg Beef chuck roast
- 1 packet Ranch seasoning mix
- 1 packet Au jus gravy mix
- 115 g Unsalted butter
- 8 Pepperoncini peppers
- 120 ml Pepperoncini juice
- 1 small Yellow onion, sliced
- 3 cloves Garlic, minced
- 120 ml Beef broth
- ½ tsp Black pepper
3. Instructions
7 StepsPat the chuck roast dry with paper towels and season it lightly with black pepper. Place the sliced onion and minced garlic in the bottom of a 6-quart slow cooker.
Place the chuck roast on top of the onions and garlic. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
Pour the beef broth and pepperoncini juice around the roast. Arrange the pepperoncini peppers on and around the beef. Place the butter on top.
Cover the slow cooker and cook on LOW for 7–8 hours or until the beef is very tender and easily pulls apart with a fork.
Transfer the cooked beef to a large plate or cutting board. Shred it into large tender pieces with two forks. Remove any large pieces of excess fat.
Return the shredded beef to the slow cooker and gently stir it into the gravy. Let it sit uncovered for about 5 minutes so the meat can soak up some of the sauce.
Serve hot with plenty of gravy over mashed potatoes, rice or egg noodles.
4. Nutrition
PER SERVING5. Community & Reviews
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